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Garlic Parmesan roasted shrimp is my ultimate "fancy but fast" dinner solution - succulent shrimp coated in a garlicky, herb-flecked marinade and finished with nutty Parmesan cheese. After discovering how quickly these come together, they've become my go-to for both last-minute dinners and impromptu entertaining. The best part? They taste like you spent hours in the kitchen, when really the oven does most of the work.
Last week, I served these at an impromptu dinner gathering, and my guests couldn't believe how flavorful they were with so few ingredients. The secret lies in that perfect combination of fresh garlic and good Parmesan.
Essential Ingredients
- Fresh Shrimp: Look for large or jumbo shrimp that are already peeled and deveined for easier prep. Fresh is wonderful, but good quality frozen shrimp work perfectly
- Fresh Garlic: This is no place for garlic powder; fresh minced garlic makes all the difference
- Quality Parmesan: Use freshly grated Parmigiano-Reggiano if possible. The pre-grated stuff just doesn't melt the same way
- Extra Virgin Olive Oil: Creates the base for our marinade and helps the shrimp stay juicy
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Detailed Instructions
- Marinade Creation:
- Combine olive oil with minced fresh garlic. Add dried herbs and fresh lemon zest. Season with kosher salt and freshly ground pepper. Mix until well combined. The marinade should be fragrant and bright.
- Shrimp Preparation:
- Toss shrimp in the marinade until well coated. Cover and refrigerate for 1-3 hours. Don't marinate longer or the lemon will start "cooking" the shrimp. Remove from fridge 15 minutes before cooking. Toss with freshly grated Parmesan.
- Roasting Process:
- Arrange shrimp in a single layer on a baking sheet. Leave space between pieces for even cooking. Roast at 400°F for about 8 minutes. Watch carefully - they cook quickly. They're done when pink and just curled.
My journey with this recipe started when looking for an alternative to grilled shrimp during winter months. The high heat roasting method proved even better than grilling!
Temperature Matters
A hot oven (400°F) is crucial for getting that perfect roasted exterior while keeping the inside tender and juicy. I've found this temperature gives the best results consistently.
Size Considerations
Larger shrimp work best for roasting - they're less likely to overcook. I prefer 16-20 count per pound for this recipe.
Serving Suggestions
These shrimp are incredibly versatile. I love them over angel hair pasta, but they're equally delicious with crusty bread for soaking up the garlic oil or on top of a fresh salad.
Make-Ahead Strategy
You can marinate the shrimp early in the day, then just add the Parmesan and roast when ready to serve.
Every time I make these shrimp, I'm amazed at how something so simple can taste so special. They've saved countless dinner parties and weeknight meals, proving that sometimes the best recipes are the ones that let quality ingredients shine with minimal fuss.
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Frequently Asked Questions
- → Can I use frozen shrimp?
- Yes, frozen shrimp work well - just thaw them overnight in the refrigerator before using.
- → Can I marinate the shrimp longer than 3 hours?
- It's not recommended to marinate shrimp longer than 3 hours as the acid can start to cook the shrimp.
- → What can I serve with this shrimp?
- Serve over pasta, rice, or with crusty bread to soak up the flavorful sauce.
- → Can I prepare this ahead of time?
- You can marinate the shrimp ahead, but cook just before serving for the best results.
- → How do I know when the shrimp are done?
- Shrimp are done when they turn pink, firm up, and curl into a loose 'C' shape.